Name: Cod with Potatoes and Preserved Lemon Relish
Yield: Makes 6 servings
Ingredients: 1/2 medium onion, unpeeled, halved; 1/2 head garlic (halved crosswise); 1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped; 4 sprigs thyme; 1 tablespoon black peppercorns; 4 cups low-fat milk; 1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed; Flaky grey sea salt or kosher salt; 1/4 cup plus 3 tablespoons olive oil; 1 1/2 pounds skinless cod fillet, cut into 2" pieces; 1/2 preserved lemon, finely chopped; 1/2 cup finely chopped chives (from about 1 large bunch); 2 tablespoons fresh lemon juice; 1 tablespoon hot smoked Spanish paprika

Cod with Potatoes and Preserved Lemon RelishDavid Japy

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn't dare change a thing.

Recipe notes

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